I've tried various methods for making vegan soft cheese but recently tried this one and it really work well.....so I thought I'd pass it on. It's easy but you need to start the preparation 36 hours before you want it!

Line a mixing bowl with a thin tea towel and pour in a tub of soya yoghurt. Add a pinch of salt and mix in. Gather the tea towel together and tie it loosely to form a bag then hang this up to allow the liquid to fall into the bowl. Leave it for 24-36 hours.

Open up the tea towel and spoon the yoghurt cheese into a shallow serving dish to give a depth of around 2cm. Put the dish in the fridge until required. I topped the lebneh (Turkish yog cheese) with a mix of parsley, olive oil, zest of a lemon, a crushed garlic clove and some pine nuts and pistachio. Delicious served with crusty bread and a simple tomato salad.

I reckon there are loads of ways to use this cheese - it handles just like Philadelphia so could replace this in any recipe. I'd be interested to hear from anyone who tries something creative with it......